My mother-in-law always served good champagne with little silver bowls of homemade cheese straws. It was the perfect quaff and the perfect nibble before a meal you knew would be big and rich, and it didn't tax your appetite. Incredibly easy to make, with sharp cheddar, flour and butter the main ingredients. A pinch of cayenne for bite.

Yippee! That lady was the Queen of How It's Done, let me tell you. A WWII bride and Houston oil matriarch who inspired me with her certitude on these things. I didn't get her cheese straw recipe, dang it, but I know it would start with her saying, "Honey, first you pour yourself a drink." Have a wonderful Thursday -- she will be there in the bubbles winking at you!

And I know I am a broken record on this one, but SingingBaker's Roasted Fennel White Bean Dip is an all time favorite. One of the great things is you can make all the components ahead of time and then run them through the processer and assemble right before you bake it. http://www.food52.com/recipes...